Lemon roulade with fresh raspberries
Average rating:
The sweet raspberries work brilliantly with the sharp lemon in this traditional dessert recipe.
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Serves: 6-8
Ingredients
You can make this roulade using strawberries or blackberries if you prefer.
- 3 large eggs, separated175g (6oz) caster sugar50g (2oz) plain flour, sifted
- 15g (½ oz) cornflour, sifted
- Grated rind of 2 lemons
For the filling:
- 100ml (3½ fl oz) whipping cream
- 75ml (2½ fl oz) fromage frais
- 150g (5½ oz) fresh raspberries
To decorate:
- Fresh fruit (such as redcurrants)
- Icing sugar, for dusting
Method
- Preheat the oven to 200ºC (400ºF, gas mark 6). Whisk the egg yolks and caster sugar in a bowl until well combined. Fold in the plain flour, cornflour and lemon rind. Whisk the egg whites until stiff and fold into the lemon mixture.
- Pour the mixture into a baking tray, which has been lined with silicon paper, and smooth over the surface. Cook for 7-10 mins or until golden.
- Remove the tray from the oven and turn out the roulade on to some greaseproof paper, which has been dusted with icing sugar. Cover with a clean cloth and leave to cool.
- In a bowl, whip the cream until thick and fold in the fromage frais. Then, with a palette knife, spread evenly on to the roulade. Arrange the raspberries on top, trim the edges neatly and carefully roll up the roulade, using greaseproof paper to help.
- Decorate the roulade with fresh fruit and dust with icing sugar.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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